PAREVE PUMPKIN PIE WITH GINGERSNAP CRUST

PAREVE PUMPKIN PIE WITH GINGERSNAP CRUST image

Yield 6

Number Of Ingredients 23

Ingredients

Gingersnap Crust
10 oz. pareve gingersnaps
2 tbsp brown sugar
1/4 tsp salt
5 tbsp melted margarine/vegan butter substitute
Pareve Pumpkin Pie Filling
1 1/2 cup pareve unsweetened almond, rice, soy or coconut milk (divided)
1 tbsp cornstarch
1 3/4 cup pumpkin puree
2 eggs
1/2 cup sugar
1/4 cup brown sugar
2 tbsp melted margarine/vegan butter substitute
1 1/2 tsp vanilla
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp salt
Pinch of cloves
You will also need:
Food processor,
deep pie dish (9 inch diameter) or two shallow 7-8 inch pie plates,
blender or immersion blender (optional)

Steps:

To make crust: Preheat oven to 325 degrees F. Pulse gingersnaps together in the food processor until they crumble. Add brown sugar, salt, and melted margarine. Process for 30 seconds, scrape the sides. Process again for 15-30 seconds longer until the crumbs are evenly moistened and clumping together. Pour mixture into a deep 9 inch pie plate or dish, then pat the mixture firmly and evenly onto the bottom and sides. Bake pie shell for 10 minutes till partially baked. Remove from oven and re-seal any cracks that have formed by pressing the crust together gently with your fingertips. Cool to room temperature before filling. To make pie filling: Preheat oven to 350 degrees F. Prep your thickener. Mix 1 tbsp of cornstarch with 2 tbsp of the almond, rice, or soy milk till the cornstarch is completely dissolved in the liquid. Pour all of your filling ingredients, including the dissolved cornstarch, into a large mixing bowl and blend with an immersion blender or a whisk until blended. Pour mixture into a saucepan. Heat over medium for 9-10 minutes until the mixture is heated through and just starting to thicken and bubble around the edges. Pour the mixture into crust. Smooth it across the top with a spatula. Fill the dishes almost to the top, leaving a little crust peeking over the edges. Tent the pie with foil, making sure to leave plenty of space between the surface of the pie and the foil. If you put the foil too close, it will make the top of the pie messy when you peel it off. Place pie carefully onto the middle rack of your oven. Bake for 45 minutes. Remove foil and let it continue to bake for 10-15 minutes longer until it sets and only jiggles slightly when you wiggle it. Remove pie from the oven Let cool completely to room temperature (this will take 2-3 hours) or chill in the refrigerator before cutting and serving